Cargando…
Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins
The use of high-pressure technologies is a hot topic in food science because of the potential for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; these technologies also have effects on the extraction, preservation, and modification of some constituents. Whole gra...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10526052/ https://www.ncbi.nlm.nih.gov/pubmed/37760049 http://dx.doi.org/10.3390/antiox12091746 |